Thursday, March 31, 2011

Spinach Salad with Prosciutto, Asparagus, and Sherry-Roasted Tomatoes

I served this with a dressing made of non-fat Greek yogurt and grapeseed oil, but a nice vinaigrette would be wonderful too. I've included two dressing recipes below.

Total Time: 40 minutes
Makes 2 salads

Ingredients for salad:
1 lb Roma tomatoes, quartered
1/2 lb asparagus, ends trimmed and stalks cut in half
2 slices prosciutto, torn to pieces
4 oz fresh spinach leaves
1/4 C dry sherry
2 Tbsp olive oil
freshly ground black pepper

Preheat over to 400F. In a medium bowl, toss the tomatoes with sherry and olive oil, and season with salt and pepper. Set aside while making your dressing and blanching the asparagus.

Bowl a large pot of water, season generously with salt, and blanch the asparagus stalks. With a spider strainer, transfer asparagus to a bowl of ice water to stop the cooking process. Set aside until ready to assemble salad.

Pour the tomatoes and and leftover liquid onto a baking sheet at roast for about 30 minutes, or until the skin bubble and being to brown, stirring halfway through cooking time.

Split the spinach leaves between two large salad bowls, and top with the roasted tomatoes, and asparagus. Sprinkle with pieces of prosciutto, and drizzle with the dressing of your choice.

Greek yogurt dressing:
1/4 C Greek yogurt (I used FAGE 0% Total)
3 Tbsp grapeseed oil
1/4 tsp salt
1/2 tsp sugar
1 tsp dried Italian herb mix (or a combination of oregano, basil, thyme)
freshly ground black pepper, to tast
1 Tbsp red wine vinegar
1 Tbsp water

Whisk together all ingredients until combined.

Simple Balsamic Vinaigrette:
1/2 C olive oil
3 Tbsp balsamic vinegar
1/4 tsp salt
1/2 tsp sugar
1 tsp Dijon mustard
1 Tbsp water

Whisk together all ingredients but the olive oil. Add the oil in a slow stream, whisking constantly.

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